Wild Rice Stuffing with Pearl Onions and Dried Cranberries

Once again I am not a big fan of the stuffing/dressing in general, but this one I like!  **side note:  if it is actually stuffed inside the bird it is stuffing.  If it is baked in a casserole it is called dressing.  Therefore despite the name, this is actually a dressing.



The Ingredients:  Pepperidge Farms Herbed Stuffing, NOT THE CUBED STUFF!!!! The brand is actually important since all others seem to be cubed.  Pepperidge Farms now does cubed also, so watch out and get the correct bag.  Pearl Onions (you can buy them fresh in the produce section, but then you have topeel them.  The frozen pearl onions were suggested to me for anothe recipe recently by Michelle of Chez Moi and Recipes Chez Moi.  Thank you, thank you thank you.  These are so much faster and easier. **note: they are not available at every grocery store I tried three and finally found them at Smith's Market Place. Dried Cranberries aka Craisins, butter, Thyme & Chicken Stock (I use chicken base)

continued after the jump.....




Melt two tablespoons of butter in a large skillet over medium heat.




Add the pearl onions, and saute until carmelized and brown like this....




takes about 15 minutes.  Meanwhile......




Bring chicken stock and thyme to a boil in a large sauce pan.




This is wild rice.  Once again not every supermarket will have it.  it comes in a small box and is not the same as Uncle Bens.  Uncle Bens has some of this stuff in it along with regular rice and a bunch of spices and other flavorings.  Wild rice is not actually rice.  It is a grain that is native to North America.




Once the stock has come to a boil add the wild rice.  Cover, reduce heat and simmer for 30 minutes until tender. 

I forgot to photograph the next two steps, but they are simple. 

Stir in the dry stuffing.  Then stir in the cranberries.  Do not stir them in together or the cranberries will suck up some of the moisture that needs to go into the stuffing leaving it kind of dry.

Season generously with salt and pepper.  (really salt and pepper can make a huge difference)




Spread into a greased (I like Pam) 9x13 casserole dish.

At this point you can refridgerate for up to two days.  (I really love making these things ahead, it really reduces the stress of the big day.)

Bake in a 350 degree oven covered with buttered foil for 30 minutes.  Remove the foil and top with the remaining 2 tablespoons of melted butter.  Stir in toasted pecans before serving (optional.  I onley put the pecans on the top of half and did not stir)




I forgot to photograph it right out of the oven, but here it is part way through the meal when I remembered.

Wild Rice Stuffing with Pearl Onions and Dried Cranberries


Recipe By : Mary Craft Serves 12 or more

Ingredients:

4 tablespoons butter

12 ounces pearl onions

4 1/2 cups chicken stock

1 tablespoon dried thyme

1 1/4 cups wild rice

1 pound herb-seasoned stuffing  -- (pepperidge farms, NOT the cubed kind)

2 cups dried cranberries

2 cups pecans -- chopped and toasted


Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and saute until caramelized and brown, about 15 minutes. Set aside.

Bring chiciken stock and thyme to a boil in a large saucepan. Add wild rice; bring back to a boil. Reduce heat, cover and simmer for 30 minutes or until tender. Remove from heat and stir in bread cubes.

Stir in cranberries. Season generously with salt and pepper. (Stuffing may be done ahead to this point and refrigerated up to 2 days) Bake in 9x13 glass dish covered with buttered foil at 350 degrees for 30 minutes or until heated through. Remove foil.. Melt remaining 2 tablespoons butter or pour over top of stuffing. Bake for 10 minutes more. Stir in toasted pecans before serving